Club Sandwich Recipe

Toast bread

Butter one side of each bread slice lightly with room-temperature unsalted butter. Heat a skillet over medium heat and toast buttered side down until golden, about 2–3 minutes per side. Alternatively, grill in a panini press until golden. Keep warm.

Prepare avocado

Halve and pit the avocados. Scoop flesh into a bowl and mash lightly with 1/2 tsp salt and 1/4 tsp black pepper so it remains slightly chunky. Add a squeeze (about 1/2 tsp) lemon juice if desired to prevent browning.

Slice eggs, tomato, cheese

Slice the hard-boiled eggs into 1/4" rounds. Thinly slice the Roma tomato and the aged Comté cheese to about 1–2 mm thickness.

Assemble sandwich layers

Place three slices of toasted bread on your work surface (buttered side down). On the first slice, spread about 2–3 tablespoons of lovage sauce (see sauce section), then layer smoked salmon (about 65 g), a few slices of Comté (about 25 g) and a few tomato slices. Top with the second toasted slice. On the second slice spread half of the mashed avocado, then add sliced eggs evenly, season eggs lightly with a pinch of salt and pepper. Spread about 1 tablespoon herb yogurt over the eggs. Place the final slice of toast on top. Press gently and secure with toothpicks. Repeat to make 2 sandwiches from remaining ingredients.

Portioning

Cut each completed sandwich into halves or quarters (traditional club is often cut into quarters). Serve on a plate alongside fries and garnish with microgreens or lovage leaves.

Place fresh lovage leaves, mayonnaise, lemon juice, Dijon mustard, olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a blender or food processor. Pulse until smooth and bright green, scraping down the sides as needed. Taste and adjust seasoning. Transfer to a bowl and refrigerate until assembly. Makes roughly 3/4 cup.

Combine Greek yogurt, chopped dill, chopped chives, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Whisk until smooth. Chill briefly to meld flavors. Use about 1 tablespoon per sandwich (reserve remainder for serving).

Par-fry (optional for extra crispness)

Peel (optional) and cut russet potatoes into 1/3"–1/2" thick sticks. Rinse in cold water until water runs clear to remove starch. Pat thoroughly dry with a clean towel.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Working in batches, fry potatoes until soft but not browned, about 4–5 minutes. Remove to a paper towel-lined tray and let rest for 5–10 minutes. Increase oil temperature to 375°F (190°C) and return fries in batches; fry until golden and crisp, 2–3 minutes. Drain on paper towels and season immediately with fine sea salt. If you don't have a thermometer, fry at a medium-high heat ensuring oil shimmers and fries sizzle briskly.

Arrange sandwich halves or quarters on plates beside a serving of hot French fries. Spoon any extra lovage sauce or herb yogurt on the plate for dipping. Garnish sandwiches with microgreens or small lovage leaves and insert sandwich picks to hold layers together.